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I've been happy with my 240mm Konosuke HD for most tasks, but got jealous at the heft of a Watanabe 210mm gyuto a friend bought when we pooled together an order a few months ago. Its heft and roundness felt very nice and sturdy after all my lasering about with a thin knife (which I still love using). I am a home cook, FYI.

I have the 240HD, I have a 180 Shig nakiri thinned by Cdawg, and 120 Watanabe mukimono. And a yanagi on the the way from Jon....
So I'm wanting something to fill whatever gap I'm perceiving. Mightier than what I've got for some confidence around hard root veggies and little creatures, but I don't think I want a deba since I don't do a lot of butchery (right? or do I maybe want one?). Something with a fat, round backside and some belly (If ya know what I'm sayin') and shorter than 240 to bring in the center of mass. Hopefully with a useful tip.

Also, I have never tried anything blue, so I'd like to shoot for blue steel. Gotta be Wa handle.

Hoping to polish the inherently wide bevels to be very sexy and mirrorlike against the rustic KU finish. Practiced on a beater usuba and I think I'm ready.

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?Wa handle, could go octo or D

What length of knife (blade) are you interested in (in inches or millimeters)?180-210mm

What is your absolute maximum budget for your knife?$256

KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?Home

What knife, if any, are you replacing?Have Konosuke HD 240mm, funayuki profile

What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)Want something shorter and heavier